Vegetable Moilee – Kerala style veg moilee made with veggies, coconut milk and aromatics. Excellent side dish for rice, appam and idiyappam. Recipe with step by step pictures.
We love the traditional Kerala Meen Moilee at home. I tried adapting my recipe for fish moilee and replaced the fish with vegetables. This recipe is a new found favorite at our home. This is a very easy recipe that can be put together in under 30 minutes and goes so well with rice, appam or idiyappam.
Heat coconut oil in a pan and add in the thinly sliced ginger, curry leaves and green chillies. The aroma that wafts immediately when the curry leaves hits the coconut oil is nothing but divine! Add in the sliced onions and saute for a minute. No need to brown the onions.
Add in the sliced tomatoes and the chopped garlic cloves. Saute for a couple of minutes more.
Add in the turmeric powder, red chilli powder and the salt. Saute for a few seconds.
Add in a cup of water and the vegetables. There is no set rule for what veggies to add. Just use all the veggies you find in your refrigerator. I have used carrots, beans, peas and corn today. Cover with a lid and cook for 10 minutes.
When the veggies are almost cooked through, add in the capsicum. Capsicum cooks very fast. So I add it at the end so it stays a little crunchy. Cook for a couple of minutes more.
Add in the coconut milk. I have used canned coconut milk today. If using fresh coconut milk, use a combination of first and second pressed milk. Let it come to a bare simmer. Do not boil for long after adding the coconut milk.
Once the curry comes to a simmer, switch off the flame. Add in the vinegar and fresh lime juice. I like to add both vinegar and lime juice as the vinegar gives it a nice tartness and the lime juice gives a fresh flavour. I add lime juice after removing the curry from heat. Boiling the lime juice in the curry makes it bitter. Kerala vegetable moilee is ready. Serve hot! I usually love to serve this with rice, appam and idiyappam.
- 500 grams vegetables
- 1 capsicum, sliced
- 2 tbsp coconut oil
- 2-3 sprigs curry leaves
- 1 inch fresh ginger, very finely chopped
- 1 medium onion, sliced (1/2 cup)
- 3 green chillies, chopped
- 6 cloves garlic, finely chopped
- 2 tomatoes, finely chopped
- 1½ teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 500 ml fresh coconut milk or 250 ml canned coconut milk
- Juice of one small lime
- 1 teaspoon vinegar
- Heat coconut oil in a pan and add in the thinly sliced ginger, curry leaves and green chillies. Add in the sliced onions and saute for a minute.
- Add in the sliced tomatoes and the chopped garlic cloves. Saute for a couple of minutes more.
- Add in the turmeric powder, red chilli powder and the salt. Saute for a few seconds.
- Add in a cup of water and the vegetables. Cover with a lid and cook for 10 minutes.
- When the veggies are almost cooked through, add in the capsicum. Capsicum cooks very fast.
- Add in the coconut milk. Do not boil for long after adding the coconut milk.
- Once the curry comes to a simmer, switch off the flame. Add in the vinegar and fresh lime juice.
- Serve hot!
Why should we add vinegar?
Kerala style fish fry how to make.one time i eat alapha boat House.very good masala taste.
Thank you. You can browse our fish recipes on site.
https://www.kannammacooks.com/tag/fish/
Good . Different taste.